• Marinate the salmon (1 hr): Whisk together the soy sauce, brown sugar, olive oil, lemon juice, lemon zest, parsley, salt, and pepper in a large bowl. Add the salmon and turn to cover. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours.
  2 Tablespoons soy sauce, 3 Tablespoons brown sugar, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 Teaspoon lemon zest, 1/4 cup finely chopped parsley, 1 Teaspoon kosher salt, Black pepper to taste, 4 (4-6oz) skin-on salmon filets
• Prep the grill: Clean the grill grates really well and brush generously with olive oil. This helps prevent the salmon from sticking. Preheat the grill to medium-high heat (400-450°F).
• Grill salmon (8-10 min): Add the salmon flesh-side-down, close the lid and cook for 4-5 minutes, until the salmon has clear grill marks and releases easily from the grates. If it doesn’t release with a nudge of your spatula, cook for another 1-2 minutes until it easily releases. Use a fish spatula to carefully flip the salmon. Close the lid and cook skin-side-down until the internal temperature of the salmon reaches 125-130°F, another 4-5 minutes. It should be slightly opaque, flake easily, and feel slightly firm.
• Rest salmon (5 min): Remove the salmon to a clean plate or cutting board and allow it to rest for 2-5 minutes to finish cooking and redistribute the juices. Brush with additional olive oil (or melted butter), lemon juice and a sprinkle of parsley before serving.

• Prep chicken & skewers(4 min): Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.
  5 wooden skewers, 2 lbs chicken thighs
• Season chicken(2 min): Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.
  2 Tablespoons olive oil, 2 teaspoons kosher salt, 1 Tablespoon honey, 2 teaspoons paprika, 1 teaspoon garlic powder
• Skewer chicken(5 min): Skewer the chicken pieces onto the skewers and pack them very tightly.
• Whisk the bang bang sauce (2 min): Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.
  1 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 Tablespoon sriracha
• Grill (20 min): Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. You can brush the skewers with the remaining sauce as you grill, brush it on at the end, or serve it on the side.
• Air Fry (12 min): Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.

• Add all of the ingredients to a medium bowl and use your hands to mix until well combined.
  2 lbs ground chicken, 1/4 cup breadcrumbs, 2 Tablespoons mayonnaise, 1 small shallot, 1/2 cup feta, 3 cloves garlic, 2 teaspoons dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt
• Form them into 6 equal patties about 1-inch thick and 5 inches in diameter. They will shrink slightly as they cook so you want them slightly larger than your bun. Press your thumb into the center of each patty to make a well so they cook through evenly.

Stovetop

• Add a drizzle of olive oil to the bottom of a large non-stick skillet and preheat over medium heat. Once the pan is hot, add the chicken burgers and cook for 5-6 minutes, until golden brown. Then flip and cook for an additional 5-6 minutes, or until it reaches an internal temperatures of 165°F. Turn the heat down and continue cooking if the outside begins to become too brown before the center is fully cooked.

Grill

• Brush the grill grates with oil and preheat the grill to medium-high (400-450°F).
• Cook the burgers for 10 minutes, flipping halfway through, or until the internal temperature reaches 165°F.

Assemble

• Serve Greek chicken burgers on your favorite buns, in a lettuce cup, over salads or rice, or with roasted potatoes. Top with tzatziki (see notes), red onion, spinach, more feta, and sliced tomato.

• Add the dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.
  2 teaspoons Dijon mustard, 4 cloves minced garlic, 2 teaspoons onion powder, 3 Tablespoons soy sauce or coconut aminos, 3 Tablespoons olive oil, 1/2 cup balsamic vinegar
• When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess, but do not discard marinade. You need to cook down the glaze. Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135°F, which allows for 5-10 degrees of carryover cooking while it rests.
• Brush the zucchini with a little olive oil and sprinkle with salt. Add the sliced zucchini to the other side of the grill when you flip the steak and grill for 2-3 minutes on each side, until tender and charred in most spots. Press down on the zucchini with the tongs to help create grill marks.
  3 large zucchini, 2-3 Tablespoons olive oil, Kosher salt to taste
• Remove the steak and zucchini to a clean cutting board and let it rest for 10 minutes.
• While it’s resting, make the balsamic glaze. Add the reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat. This cooks off any bacteria from marinading to make it safe to eat. Make sure it’s a rolling boil of 165°F or higher. Reduce to a simmer and let it thicken into a glaze for 2-3 minutes, until it coats the back of a spoon. Add a splash more balsamic vinegar as needed.
• Add the feta and heavy cream to a blender or food processor and blend until smooth.
  8 ounces feta cheese, 3 Tablespoons heavy cream or milk
• Brush half of the balsamic glaze on top of the steak then cut it thinly against the grain.
• Spoon the feta on the bottom of the plate and top with grilled steak, zucchini, and drizzle with the remaining glaze and enjoy.

• Add all of the marinade ingredients, except the chicken, to a glass bowl or a freezer bag. Whisk or mix everything together then add the chicken and turn to coat it well.
  1/4 cup olive oil, 2 Tablespoons Harissa paste, 1 Tablespoon honey, Juice from 1/2 a lemon, 2 cloves garlic minced, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 lbs boneless skinless chicken thighs
• Refrigerate for at least 20 minutes or overnight (do not exceed 24 hours). Turn the chicken occasionally to ensure each piece and each side of the chicken are evenly coated
• While it’s marinating, make the yogurt sauce. Add everything to a blender or food processor and blend until smooth. Refrigerate until ready to serve.
  3/4 cup yogurt, 1/4 cup packed fresh cilantro, 2 Tbsp lemon juice, 1 clove garlic powder, 1/2 tsp kosher salt

Grilled Harissa Chicken

• Brush the grill grates clean and rub them with oil. Preheat the grill to medium-high heat (400-450°F).
• Remove the chicken from the marinade and discard leftovers. Place the chicken thighs directly on the grill with the smooth side down. Close the lid and grill for 12-14 minutes, flipping halfway through (6-7 minutes per side), or until the internal temperature of the chicken thighs reaches below 165°F, or just before to allow for carryover cooking.
• Remove the chicken thighs to a clean plate or cutting board, cover lightly with foil, and rest for 5-10 minutes.

Baked Harissa Chicken

• Preheat the oven to 425°F. Place the marinated chicken in a single layer in a 9×13 inch baking dish. Bake the chicken thighs in the oven until the internal temperature reaches just below 165°F to allow for carryover cooking with a target temp for 165. This took about for 25-30 minutes for me.
• Serve with yogurt sauce and fresh chopped cilantro.

• Brush the grill grates clean the brush them with oil. Preheat the grill to medium-high (400-425°F).
• Mix together the olive oil, minced garlic, Italian seasoning, salt, and pepper in a medium bowl. Add the chicken breasts and turn to coat.
  4 boneless skinless chicken breasts, 2 Tablespoons olive oil, 2 cloves garlic, 3 teaspoons Italian seasoning, Salt and pepper to taste
• Add the chicken to the hot grill, close the lid, and grill the chicken for 5-6 minutes on the first side. Flip the chicken, cook for 2 more minutes, then add the mozzarella cheese. Close the lid and continue cooking until the cheese melts and the internal temperature reaches 165°F/74°C. Remove to a clean plate or cutting board to rest.
  4 oz fresh mozzarella cheese
• While the chicken is cooking, toss together the diced tomatoes, balsamic vinegar, and fresh sliced basil. Sprinkle with a pinch of salt.
  1/2 cup cherry tomatoes, 2 Tablespoons balsamic vinegar, 1/4 cup fresh basil leaves
• Make a quick homemade pesto if you haven't already. Top each chicken breast with 1-2 Tablespoons of pesto and spread it out.
  1/2 cup basil pesto
• Spoon the tomato basil on top and finish with fresh cracked black pepper. Serve right away!
• Store leftover margherita chicken in an airtight container for up to 3 days. I like to reheat it in the airy fryer at 375 for 6-8 minutes (oven works too).

• Spread olive oil or avocado oil on each half of the zucchini and both ears of corn then sprinkle them with kosher salt.
  2 large zucchini, 2 ears of corn
• Heat the grill to medium high (400°F) and place the corn and the zucchini, cut side down, on the grill. Cook the corn on all four sides for 4 minutes each (12 minutes total) and cook the zucchini on both sides for 6 minutes each (12 minutes total). Remove the zucchini and corn from the grill to a cutting and allow to cool slightly.
• Add all of the ingredients to a jar with a lid and shake well to combine or stir them all together in a tall measuring glass. Set aside.
  1/4 cup avocado oil or olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey, 1/2 teaspoon kosher salt, 3 teaspoons dijon, 1/4 cup fresh chopped basil
• Remove the the corn from the cob and transfer it to a large serving bowl. Slice the zucchini into half moons and add it to the corn with the rest of the ingredients.
  1 pint cherry tomatoes, 1/4 large red onion, 1 large avocado, 1 teaspoon kosher salt, 4 ounces feta cheese
• Drizzle e dressing over the veggies and stir well to combine. Serve with additional fresh basil.

• Mix all of the marinade ingredients together in a medium bowl. Remove 4 Tablespoons of the marinade to a separate medium bowl for the salad.
  1/3 cup olive oil, 3 Tablespoons red wine vinegar, Juice from 1 lemon, 4 garlic cloves, 4 Tablespoons fresh dill, 2 Tablespoons fresh parsley, 2 teaspoons dried oregano, 1/2 teaspoon EACH: dried basil and dried thyme, Pinch of red pepper flakes, 1 teaspoon kosher salt, 1/4 teaspoon pepper
• Add the salmon to the marinade and turn to coat. Cover and marinate in the refrigerator for at least 20 minutes, or up to 12 hours.
  4 (5-6 ounce) salmon fillets
• While it’s marinating, make the Greek Salad. Combine all of the ingredients with the reserved dressing and toss well. Refrigerate until serving.
  1 English cucumber, 1 roma tomato, 1/4 cup red onion, 1 avocado, 4 ounces feta cheese

Grill Salmon

• Brush the grill grates with oil then heat the grill to medium heat (375-400°F). Place the salmon on the grill flesh-side-down. Cover and cook 4-5 minutes, until the salmon easily releases from the grill grates. Use a fish spatula to flip the salmon and continue to cook for another 2-3 minutes with the grill closed, until the internal temperature reaches 125-130°F for medium-rare or 130-135°F for medium flaky salmon.

Bake Salmon

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the salmon on the baking sheet and bake in the preheated oven until the internal temperature reaches 125-130°F for medium-rare or 130-135°F for medium flaky salmon, 10-15 minutes. Cook times will vary depending on the size of your salmon.
• Serve the salmon with the Greek salsa and optional rice, orzo, or pasta. Drizzle with balsamic glaze and top with fresh chopped parsley.

• In a large mixing bowl, combine the garlic, fresh ginger, soy sauce or coconut aminos, pineapple juice, and honey in a large bowl. 
• Add the ground beef and use your hands to form the burger patties into four 1/2-3/4 inch thick (4 ounce) patties.
• Heat grill to medium high (375°-400°F). Grill 4-5 minutes on the first side. Don’t move burgers once on the grill to get good grill marks. Cook 4-5 minutes on the other side. Use an internal thermometer to check the doneness of the burgers. The internal temperature should reach 160°F for medium. Allow burgers to rest for 5 minutes before serving.
• Once the burgers are on the grill, add the pineapple and red onion and cook until caramelized, about 4 minutes on each side.
• Remove everything from the grill to get ready to serve. While it’s all resting, make the sriracha mayo. Mix the mayo with the sriracha using a whisk or spoon.
• Serve on a lettuce bun, gluten free bun or regular bun of your choosing with sriracha mayo, cilantro or green onion.

• Form the ground beef into 4 (6-ounce) burger patties about 4 1/2 inches in diameter and 3/4 to 1 inch thick. Press your thumb into the center of each burger patty to form a small indent.
• Brush the grill grates clean and wipe them down with a lightly oiled paper towel.
• Preheat the grill to medium-high heat (400-425°F).
• While it’s preheating, mix the seasonings together in a small bowl. Sprinkle both sides of the burger patties generously with seasoning.
• Place the burgers on the hot grill grill with the lid closed for 3-5 minutes per side, depending on the thickness of the burgers and your preferred doneness. It takes about 4 minutes on each side (8 minutes total) to grill a 3/4 inch burger to medium (140-145°F). See note 2 for other grill times and internal temperatures.
• Serve the burgers with your choice of bun and toppings.